| Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria V Kaškonienė, M Stankevičius, K Bimbiraitė-Survilienė, G Naujokaitytė, ... Applied Microbiology and Biotechnology 101, 1323-1335, 2017 | 113 | 2017 |
| Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese K Kondrotiene, N Kasnauskyte, L Serniene, G Gölz, T Alter, V Kaskoniene, ... Lwt 87, 507-514, 2018 | 79 | 2018 |
| Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese J Mileriene, L Serniene, M Henriques, D Gomes, C Pereira, ... Journal of dairy science 104 (2), 1504-1517, 2021 | 48 | 2021 |
| Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain J Mileriene, L Serniene, K Kondrotiene, L Lauciene, N Kasetiene, ... International Journal of Food Science & Technology 56 (6), 2853-2863, 2021 | 29 | 2021 |
| Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk K Kondrotiene, L Lauciene, V Andruleviciute, N Kasetiene, L Serniene, ... Current microbiology 77, 3013-3023, 2020 | 28 | 2020 |
| The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings G Zakarienė, A Rokaitytė, S Ramonaitė, A Novoslavskij, K Mulkytė, ... Journal of Food Science 80 (3), M627-M634, 2015 | 16 | 2015 |
| Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits J Mileriene, J Aksomaitiene, K Kondrotiene, T Asledottir, GE Vegarud, ... Microorganisms 11 (4), 1034, 2023 | 13 | 2023 |
| Optimization of a capillary zone electrophoresis–contactless conductivity detection method for the determination of nisin T Drevinskas, M Stankevičius, K Bimbiraitė‐Survilienė, G Naujokaitytė, ... Electrophoresis 39 (19), 2425-2430, 2018 | 12 | 2018 |
| Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein J Mileriene, L Serniene, K Kondrotiene, L Lauciene, V Andruleviciute, ... Journal of Food Processing and Preservation 45 (5), e15420, 2021 | 9 | 2021 |
| Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheese. LWT Food Sci Technol … K Kondrotiene, N Kasnauskyte, L Serniene, G Gölz, T Alter, V Kaskoniene, ... | 8 | 2018 |
| Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria K Kondrotienė, N Kašėtienė, V Kaškonienė, M Stankevičius, P Kaškonas, ... Probiotics and antimicrobial proteins 11, 713-722, 2019 | 7 | 2019 |
| Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and … J Mileriene, L Serniene, K Kondrotiene, V Santarmaki, Y Kourkoutas, ... Foods 11 (9), 1311, 2022 | 6 | 2022 |
| Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties K Kondrotiene, P Zavistanaviciute, J Aksomaitiene, A Novoslavskij, ... Fermentation 10 (1), 16, 2023 | 2 | 2023 |
| Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally-and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic … J Mileriene, L Serniene, K Kondrotiene, V Santarmaki, Y Kourkoutas, ... Presented at the 2nd International Electronic Conference on Foods 15, 30, 2021 | | 2021 |
| Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein/Justina Mileriene, Loreta Serniene, Kristina … J Milerienė, L Šernienė, K Kondrotienė, L Laučienė, V Andrulevičiūtė, ... Journal of food processing and preservation. Hoboken: Wiley, 2021, vol. 45 …, 2021 | | 2021 |
| Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain L Šernienė, J Milerienė, K Kondrotienė, M Keršienė, D Leskauskaitė, ... 12th NIZO Dairy Conference 2021" Innovations in dairy ingredients": 5-7 …, 2021 | | 2021 |
| Lactococcus lactis bakterijų imobilizacijos būdo įtaka Varškės sūrio jusliniam priimtinumui ir poveikis sacharidų, organinių rūgščių bei aromatinių junginių profiliui J Milerienė, L Šernienė, K Kondrotienė, L Laučienė, N Kašėtienė, ... 10-oji jaunųjų mokslininkų konferencija" Jaunieji mokslininkai–žemės ūkio …, 2021 | | 2021 |
| Liquid Whey Protein Concentrate as Antimicrobial Edible Coating to Improve the Shelf Life of Curd Cheese J Milerienė, L Šernienė, K Kondrotienė, D Sekmokienė, N Kašėtienė, ... 14th Baltic Conference on Food Science and Technology FoodBalt 2021 …, 2021 | | 2021 |
| Heat-Treatment as a Measure for Microbiological Quality Improvement of Walnuts and Peanuts S Ramonaitė, K Kondrotienė 14th Baltic Conference on Food Science and Technology FoodBalt 2021 …, 2021 | | 2021 |
| Technological and Functional Properties of Lactococcus Lactis in Fermented Milk Matrix With Respect to Gamma-Amino Butyric Acid (GABA) Production Among Other Traits K Kondrotienė, J Milerienė, V Andrulevičiūtė, N Kašėtienė, L Šernienė, ... 14th Baltic Conference on Food Science and Technology FoodBalt 2021 …, 2021 | | 2021 |
